Marcella A. Barbera

Food And Forest Sciences, Bldg. 5
Palermo, 90128, Italy

Last Updated: 09/26/2026

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Found 33 publications

Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis.

Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis.

Journal: Foods (Basel, Switzerland)

Published: April 10, 2026

Characterizing the microbiota of traditional wooden tools and their impact on the hygiene and quality of TAP Vastedda Palermitana cheese.

Characterizing the microbiota of traditional wooden tools and their impact on the hygiene and quality of TAP Vastedda Palermitana cheese.

Journal: International journal of food microbiology

Published: April 07, 2026

Stability and Quality Assessment of Ready-to-Eat Swordfish-Based Gourmet Products: A Shelf-Life Study of Swordfish Caponata.

Stability and Quality Assessment of Ready-to-Eat Swordfish-Based Gourmet Products: A Shelf-Life Study of Swordfish Caponata.

Journal: Foods (Basel, Switzerland)

Published: January 23, 2026

Effect of an Anti-Listeria Whey Protein-Based Edible Coating Activated with Bacteriophage on Quality Attributes and Consumer Perception of Sicilian Canestrato Fresco Cheese.

Effect of an Anti-Listeria Whey Protein-Based Edible Coating Activated with Bacteriophage on Quality Attributes and Consumer Perception of Sicilian Canestrato Fresco Cheese.

Journal: Foods (Basel, Switzerland)

Published: January 19, 2026

Sustainable poultry meat valorization: Microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hens.

Sustainable poultry meat valorization: Microbiological, physicochemical, and sensory characterization of salami made from spent egg-laying hens.

Journal: Poultry science

Published: November 26, 2025

Valorization of avocado (cv. Hass) waste powder in industrial-scale sourdough "ciabatta" bread production: Impact on microbial dynamics, quality attributes, and phenolic bioaccessibility.

Valorization of avocado (cv. Hass) waste powder in industrial-scale sourdough "ciabatta" bread production: Impact on microbial dynamics, quality attributes, and phenolic bioaccessibility.

Journal: Food research international (Ottawa, Ont.)

Published: November 03, 2025

Comprehensive Characterization of the Microbiological and Quality Attributes of Traditional Sicilian Canestrato Fresco Cheese.

Comprehensive Characterization of the Microbiological and Quality Attributes of Traditional Sicilian Canestrato Fresco Cheese.

Journal: Foods (Basel, Switzerland)

Published: August 06, 2025

Exploring the Functional Properties of Leaves of Moringa oleifera Lam. Cultivated in Sicily Using Precision Agriculture Technologies for Potential Use as a Food Ingredient.

Exploring the Functional Properties of Leaves of Moringa oleifera Lam. Cultivated in Sicily Using Precision Agriculture Technologies for Potential Use as a Food Ingredient.

Journal: Antioxidants (Basel, Switzerland)

Published: May 16, 2025

Exploring lactic acid bacteria diversity of hop plant by-products to develop a multi-strain starter culture to be used in hop-supplemented sourdough bread.

Exploring lactic acid bacteria diversity of hop plant by-products to develop a multi-strain starter culture to be used in hop-supplemented sourdough bread.

Journal: Food research international (Ottawa, Ont.)

Published: April 15, 2025

Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization.

Analysis of Olive Oil Mill Wastewater from Conventionally Farmed Olives: Chemical and Microbiological Safety and Polyphenolic Profile for Possible Use in Food Product Functionalization.

Journal: Foods (Basel, Switzerland)

Published: December 12, 2024

Multivariate Strategy for Understanding Soil Features from Rare-Earth Element Profiles: A Focus on Data Normalization.

Multivariate Strategy for Understanding Soil Features from Rare-Earth Element Profiles: A Focus on Data Normalization.

Journal: ACS measurement science au

Published: November 12, 2024

Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse.

Exploring the Addition of Mango Peel in Functional Semolina Sourdough Bread Production for Sustainable Bio-Reuse.

Journal: Antioxidants (Basel, Switzerland)

Published: September 20, 2024

Showing 1-12 of 33

Last Updated: 09/26/2026